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I agree that it's hard to say, but in general you have a long time. I have had lagers at 35F for 2 months and they carbed fine with no need for more yeast.


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It is hard to generalise as Evil Zymurgist says. You are best off checking the number of yest per ml, with a haemocytometer and a microscope if you have such devices available. As long as you have ~100,000/ml then you will be good to bottle condition most ales with those in suspension. If you have less than this then best to add a little extra. Also, if you ...



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